The email addresses you entered will not be stored and will be used only to send this email. Privacy Policies

Ingredients
Serves: 12

3/4 cup (190ml) olive oil

2 onions, thinly sliced

2 leeks, sliced

3 tomatoes - peeled, seeded and chopped

4 cloves garlic, crushed

1 sprig fresh thyme

1 bay leaf

1 teaspoon orange zest

375g mussels, scrubbed and debearded

375g raw prawns, peeled and deveined

8 cups (2 litres) boiling water

salt and freshly ground black pepper to taste

1 1/2 kg red mullet or sea bass

1 pinch saffron threads

Buy ingredients online

per serving

Change supermarket

per serving

Add to trolley

Create a shopping list

View list

Print, email, or view list on your mobile.

Add to shopping list

Powered by Whisk.com

DirectionsPreparation:15min › Cook:25min › Ready in:40min

Heat the olive oil in a large saucepan, and add the onions, leeks, tomatoes and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.

Stir in the thyme, bay leaf and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high and boil for about 3 minutes to allow the oil and water to combine.

Add fish and reduce the heat to medium. Continue cooking for 10 - 12 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.

Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.